The History of Eggs Benedict

In 1827, at the beginning of New York City's evolution as the financial center of the world, the genesis of what would become a world renowned culinary institution, Delmonico’s Restaurant, was set. A small shop selling classically prepared pastries, fine coffee and chocolate, bonbons, wines, and liquors as well as Havana cigars was operated by the Delmonico brothers. Its success led them to purchase a triangular plot of land at the intersection of Beaver, William, and South William Streets where, in 1837, they opened the first fine dining restaurant in the country.

Delmonico's offered the unheard of luxury of the availability of private dining rooms (located on the third floor) where discriminate entertaining was the order of the day. The basement held the restaurateur's treasure, the largest private wine cellar in the city, holding an impressive 16,000 bottles of the world's finest wines. It was during these early years that Chef Alessandro Felippini began to develop the restaurant's culinary identity with the house special, Delmonico Steak.

In 1862, Charles Ranhofer was named Chef de Cuisine inventing many original dishes during his time at Delmonico's. He is most noted for his innovative creations, Eggs Benedict, Baked Alaska, and Lobster Newburg. These dishes remain on the Delmonico's menu today.

A regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico’s Chef Charles Ranhofer (1836-1899), Ranhofer indulged her with Eggs Benedict. He has a recipe called Eggs a' la Benedick (Eufa a' la Benedick) in his cookbook called The Epicurean published in 1894.:

Eggs à la Benedick - Cut some muffins in halves crosswise, toast them without allowing to brown, then place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins one each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce.

Before Delmonico's , diners ate at cafes or boarding houses, where food was offered prix fixe. Diners had no choice of dishes but ate the food that was served. Delmonico's changed all that and claims the following firsts:

* The first dining establishment called by the French name restaurant
* The first restaurant where guests sat at their own tables instead of communal tables
* The first printed menu
* The first tablecloths
* The first debutante ball outside a private home
* The first restaurant to offer a leisurely lunch and dinner
* Oysters Rockefeller
* Lobster Newberg, first called Lobster Wenberg
* Baked Alaska in honor of the acquisition of the Alaskan territories
* Eggs Benedict
* Delmonico potatoes
* Delmonico steak
* Hamburger (known then as the Hamburg Steak)
*First use of the expression that something is "86'd"

(since the Delmonico Steak was item 86 on the menu and, when sold out, it was "86'd")

A good idea can be had in more than one place and more than one time. The following story appeared in the December 19,1942 issue of the weekly New Yorker Magazine "Talk of the Town" column and is based on an interview with Lemuel Benedict the year before he died:
In 1894, Lemuel Benedict, a Wall Street broker, who was suffering from a hangover, ordered “some buttered toast, crisp bacon, two poached eggs, and a hooker of hollandaise sauce” at the Waldorf Hotel in New York. The Waldorf’s legendary chef, Oscar Tschirky, was so impressed that he put the dish on his breakfast and luncheon menus after substituting Canadian bacon for crisp bacon and a toasted English muffin for toasted bread.

I wondered what, exactly, is a "hooker" of hollandaise? It's not what one might think... it's a boat, a boat of hollandaise. The boats are often noted for their strong sharp bow and sides that curve outward like 'the breast-bone of a water fowl'


In another account, Craig Claiborne, a writer for The New York Times Magazine and famous cook book author, wrote in a September 1967 column about a letter received from Edward P. Montgomery, an American living in France at the time. In the letter, Montgomery detailed a dish that was created by Commodore E.C. Benedict. Commodore Benedict was a banker and yachtsman who died in 1920 at the age of 86. The dish created by Commodore Benedict was Eggs Benedict. The commodore claims that the recipe had been given to him by his mother who had received it from the commodore’s uncle.

In November of the same year, Mabel C. Butler of Vineyard Haven, Massachusetts responded to Mr. Montgomery’s letter to The Times requesting a correction to the story. Her story was the “true story” of how Eggs Benedict came to be, a retelling of the Delmonico's stpry above. In Ms. Butler’s story, the creation of Eggs Benedict was well known to the relatives of Mrs. Le Grand Benedict, of whom she was one. Her version included a truffle on top.

A fourth origin of the dish is in food historian, Elizabeth David's French Provincial Cooking, where she writes about a traditional French dish named œufs bénédictine, consisting of brandade (a puree of refreshed salt cod and potatoes), spread on triangles of fried bread. A poached egg is then set on top and napped with hollandaise. This story would also explain the continental syntax, where the adjective follows, rather than precedes, the noun.

Mrs. Isabella Beeton's Household Management had recipes in the first edition (1861) for "Dutch sauce, for benedict" and its variant on the following page, "Green sauce, or Hollandaise verte", so Eggs Benedict undoubtedly precedes the New World stories above. In 1859–1861, she wrote a monthly supplement to The Englishwoman's Domestic Magazine In October 1861, the supplements were published as a single volume, The Book of Household Management Comprising information for the Mistress, Housekeeper,Cook, Kitchen-maid, Butler, Footman,Coachman,Valet,Upper and Under House-Maids,Lady's Maid, Maid-of-all-Work,Laundry, Nurse and Nursery maid, Monthly, Wet Nurse, and Sick Nurses, etc. etc.—also Sanitary, Medical,; Legal Memoranda: with a History of the Origin, Properties, and Uses of all Things Connected with Home Life and Comfort.

While all of these stories are entertaining, it is most likely that the dish is a Lenten or meatless dish evolved from Renaissance times.

Now presenting How To Make Truffled Eggs Benedict...

A History of Brunch or What Time IS Dinner?

The 1972 supplement to the Oxford English Dictionary says the word "brunch" first appeared in the British magazine, Hunter's Weekly in 1895. This is confirmed by the Aug. 1, 1896, issue of the magazine Punch: ''To be fashionable nowadays we must 'brunch'. Truly an excellent portmanteau word, introduced, by the way, last year, by Mr. Guy Beringer, in Hunter's Weekly, and indicating a combined breakfast and lunch.''

Although the meal itself became a star in the United States during the 1930s, the word is a British invention, coined in 1895 by Mr. Beringer, an early visionary foodie. He wrote "Brunch: A Plea." Instead of England's early Sunday dinner, a post church ordeal of heavy meats and savory pies, Beringer wrote, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. "Brunch is cheerful, sociable and inciting," Beringer wrote. "It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.""

More than a century later, Beringer's advocacy for brunch remains as compelling as the day he made it, perhaps because, in drafting his brunch manifesto, he was not too specific about what dishes should be served. He demanded ''everything good, plenty of it, variety and selection.'' In a postscript, he suggested that beer and whiskey could be served instead of coffee and tea, laying down a precedent for the mimosa, the Bloody Mary and the screwdriver.

Perhaps the best way to approach the history of brunch is a reflection on "What time is Dinner?" I grew up in central Illinois, my relatives were farmers. When we spoke of dinner we meant the meal at noon. Supper was eaten in the evening. During my university years, I cooked a Thanksgiving Dinner for co-workers in the laboratory for which I washed dishes. I was quite shocked when no one showed up until the evening. I had not been specific about the time. I just knew they would show up around noon. Most of my friends were from Chicago. Dinner meant 7:00 pm. What caused this miss-communication?

Class distinction, local customs and from where or when our respective ancestors immigrated to America were to blame (my not stating plainly the TIME withstanding). I didn't think it was strange to have a large meal in the middle of the day because our family came from a long line of farmers who immigrated from England, Ireland, and Wales generations before. They got up early, ate a fortifying breakfast at sunrise, worked the fields, came home to a large and hearty dinner that my aunts spent the entire morning preparing then returned to work until sundown when they might enjoy a light meal of leftovers from dinner or a bowl of soup or stew made from the aforementioned remains. The women folk, as my aunts referred to themselves, spent the afternoons working the gardens or canning or sewing. They didn't have time to prepare a large meal again in the evening and it was wasteful to throw away leftovers. Leftovers were best eaten the day they were created. This was an old English way of eating based on sunrise and set, and the requirements placed upon my aunts by their station in life. In my young life, dinner was ALWAYS at NOON. I didn't know people ate a different way until my guests failed to arrive when I expected them.

We, in the United States, rarely eat a large meal at high noon. We have become a fast food nation impoverished by lack of time. Today we take the light switch for granted. Back in the day, artificial lighting, oil lamps and candles were an extravagance. Everyone went to sleep at sundown except the extremely wealthy who could afford candle wax. So supper, the third and last meal of the day, was usually eaten before the sun went down, or very shortly afterward. People generally went to sleep soon after eating it, plus it was considered unhealthy to sleep on a full stomach. That was the standard schedule for centuries.

There were some exceptions, of course. People at the wealthiest courts might stay up after dark. They controlled most of the world's capital and used it for things like indulgent parties, clothing, castles, armies, and candles. They were used to the world revolving around them, rather than the other way around. They didn't use the self important names such as "Sun King" or "Swan King" without reason.
The Mirrored gallery at Herrin Chiemsee built by King Ludwig II of Bavaria 1878
Fifty two candelabras of gold and fifty two chandeliers provide support for 2500 wax candles.

From the Middle Ages to the age of Shakespeare, there are scattered references to occasional extra meals, called luncheon and nuntion or nuncheon.
Oh rats, rejoice! The world is grown to one vast drysaltery! So munch on, crunch on, take your nuncheon, Breakfast, supper, dinner, luncheon! Browning, Pied Piper of Hamelin.
Nuntion was eaten between dinner and supper, and peasants were sometimes guaranteed nuntions of ale and bread on those days they worked harvesting the fields in the lengthy days of late summer and autumn, when sunset and supper came many hours after noon and dinner. Luncheon seems to have been eaten between breakfast and dinner, when dinner was delayed. Luncheon was taken mainly by ladies and was not a large meal. It was more of a snack on those days when they had to wait for a late dinner due to the political or sporting affairs of their husbands. These late dinners became more and more common in the 1700s, due to new developments in culture and technology.

Capitalism, colonialism, and the industrial revolution were changing the British economy, many people had a lot more money to spend on things like light and food. The nobility and gentry became a class of leisure and began to spend more time in the cities where they had parties and entertainment night after night. They had, or at least most of them had, no more real work to do so they partied or socialized...they became socialites.

The middle class evolved at the same time, due to growth in mercantilism, trade, crafts and manufacturing. Rising wages led to more purchasing of goods, and the cycle revolved. I sometimes wonder if that cycle is turning in reverse today as real wages drop while manufacturing in both England and the United States has virtually ceased, and agriculture is industrialized. Our middle class is disappearing. Our agrarian class is gone.

Anyway, people then began to have more money, and in the cities at least, more goods were available, including candles and lamps. People began staying up later using better lighting, naturally there were things to do at night. The 1700s were a time of entertainment as well as enlightenment. Theaters and operas were suddenly available on a wider scale in cities like London and Paris, with most performances at night. In Shakespeare's time they had usually been in the day, in sunlight. Now they were in enclosed halls, illuminated by hundreds or thousands of candles and lamps.

The Municipal Theater in Bologana, Italy 1756

These were not just affairs for the upper class, either; middle and lower class people went in large numbers.

Today the middle class and lower classes stay at home, isolated in front of the TV eating industrially prepared, instantly reconstituted foods. Communal entertainment and eating is on the wane. Our Theaters are closed or closing.On occasion Americans go out to sporting events where they eat fast food, or to fast food restaurants where they watch more TV. As the middle class disappears, the concern for quality is replaced by cost.

As I pointed out earlier, with more artificial lighting, people in the cities began going to bed later and rising later in the morning. The clock and habits shifted forward. When you ate was relative to when you got up. In London, by the 1730s and 40s, the upper class nobles and gentry were dining at three or four in the afternoon, and by 1770 their dinner hour in London was four or five. In the 1790s the upper class was rising from bed around ten a.m. or noon, and then eating breakfast at an hour when their grandparents had eaten dinner. They then went for "morning walks" in the afternoon and greeted each other with "Good morning" until they ate their dinner at perhaps five or six p.m. Then it was "afternoon" until evening came with supper, sometime between nine p.m. and two a.m.! The rich, famous and fashionable did not go to bed until dawn. With their wealth and social standing, they were able to change the day to suit themselves.

Some upper-class individuals did get up earlier, children for instance and sometimes their mothers. By 1800 the dinner hour had been moved to six or seven. For early risers this meant a very long wait until dinner. Even those who arose at ten a.m. or noon had a wait of anywhere from six to nine hours. Ladies, tired of the wait, had established luncheon as a regular meal, not an occasional one, by about 1810. It was a light meal, of dainty sandwiches and cakes, held at noon or one or even later, but always between breakfast and dinner. Women, being domestic goddesses and inventors, lead the way with tea, biscuits and pastries as a refreshment to serve visitors during the long afternoons. Then ladies began taking tea and snacks of light sandwiches and cakes around four or five in the afternoon, regardless of whether or not they had visitors. At first they had this snack in relative seclusion but by the 1840s they had established afternoon tea as a regular meal in drawing rooms and parlors all over Britain.

All these changes occurred first in London and took years to affect even the upper classes in the country. The further away from London one went, the greater difference there was in meal times. The rural populace, however, long persisted in eating dinner at midday and supper in early evening. The middle and lower classes in Britain were quick to adopt this new meal when they could. Tea came to fill the same role that had once been met by lunch, filling in long hours before a late dinner. But tea never caught on in the US. The industrial revolution started later in the United States than Britain. In the United States there were vast fields which called out to new immigrants to be farmed. Most Americans lived on those farms until World War II. This is why many of the older customs of eating persisted in the US, to the confusion of many, including myself.

The Industrial revolution in Britain during the 1700s and 1800s had completely changed life. People began to work further from home, and the midday meal had to become something light, just whatever they could carry to work.
A 19th Century lunch pail.

The main meal was still dinner, pushed to the evening hours after work, when they could get home for a full meal under the gas lights. People in the middle and lower class began to eat dinner in the evening like the kings and queens. But they did so due to the demands of their lifestyle which was much different from royalty. However, many of them retained the traditional dinner hour of noon or one on Sundays or Holidays, when they were home from work and had time to prepare the large meal of the day and because tradition persists when there is no pressing reason to change.

Luncheon as a regular daily meal developed later in the United States, by the 1900s. In the 1945 edition of Etiquette, Emily Post still referred to luncheon as "generally given by and for women, but it is not unusual, especially in summer places or in town on Saturday or Sunday, to include an equal number of men." She also referred to supper as "the most intimate meal there is...none but family or nearest friends are ever included." Only hash or cold meat were to be served at supper (left overs from dinner, no doubt); anything hot or complicated was served at dinner. In her first edition of Etiquette, in 1922, Post had seen no need to explain that. But by the 1945 edition, she had to explain that luncheon was an informal midday meal and supper an informal evening meal, while dinner was always formal, but could occur at midday or evening.

Later editions, such as the 1960 edition edited by Elizabeth Post, standardized the times and dropped all the old traditions of formality. Lunch was formal or informal, but always at midday, and everyone ate it whether male or female. Dinner was formal or informal, but always in the evening. Supper was an optional meal, thrown in during late night balls. Timing had become more important than ritual; ritual became an optional and personal choice. So much for the Etiquette mistresses. Most people rely upon a hodgepodge of ancestral traditions mitigated by newer customs which evolved in response to modern life to decide how and when to eat.

In our current century, we eat dinner any time from noon to midnight, and most people never have a supper. Like so many old rituals, once followed with iron-clad discipline, our meal times are now as fluid and changeable as the rest of our lives. Customs that persisted for centuries have disappeared in a few decades while new ones such as brunch take their place.

Photography Show - Forgotten Places - Noel Kerns and Rob Fuel January 8, 1010

Meet Noel Kerns and his fellow night photographer, Rob Fuel, for wine and cheese at The Turtle Enoteca, 510 Center Avenue, Brownwood, Texas, January 8, 2010 5:00pm - 6:00 pm. Night photography lecture at 8:00 pm in the candle room. Noel and Bob will talk about their techniques. If you want to learn more about night photography and how to make better use of lighting and filters - be here. The show will hang in the wine bar and candle room through March. All Photographs will be for sale.

Robert Feuille known as Rob Fuel, is a photographer with no home but Texas. Born and raised in the desert town of El Paso, he has always been captivated by photography, but this fascination really took hold in high school. In college, Robert trained as a photojournalist, working primarily with 35mm black and white film and relying on an old manual Canon with a fussy light meter.

After graduation, Robert jumped into the world of copywriting and advertising, working on personal photo projects and freelance photography in his free time. These freelance projects soon turned into commercial commissions for advertising. Shooting mostly in the digital 35mm format, Robert has photographed yachts, TV personalities, church services, cheese, livestock, realty, cars, people, and much more.

Robert has always been fascinated with the abandoned and the forgotten. The mark that humanity leaves on a place and the way that nature works to reclaim the land is a haunting and beautiful thing. And while nothing can quite match the feeling of re-exploring that which has been left to itself for so long, Robert works hard to approximate it in his photos.

Robert calls Austin home, but currently resides in El Paso while undergoing treatment for testicular cancer. He and his wife Aimee are the proud of parents of two cute little girls and one baby boy. Rob's Website:

We'll let Noel Kerns introduce himself :

I'm a Dallas-based photographer specializing in capturing Texas’ ghost towns, decommissioned military installations, and industrial abandonments at night. My background is in large-format, black & white photography, which has proven to be a perfect launching pad into the art of photographing our world in darkness.

I find night photography to be an interesting and addictive dichotomy; the purity and natural beauty of photographing under a bright, full moon, and at the opposite end of the spectrum, the creativity and power of the virtual blank canvas that is laid before me as I "light paint" an interior scene.

One of the things I enjoy most about photographing under a full moon are all the latent details, those things which reveal themselves only when you take the time to let the moonlight tell the story. I love the general sense of calm and tranquility in a peaceful night scene, as well as the eerie feeling one can get when looking at a decaying old ghost town under a full moon.

Light-painting is all about vision, or more specifically, "pre-vision", the ability to imagine the scene and lighting you want to create in the darkness, and to execute it in such a way as to match or surpass that imagination. The execution itself is an exercise in patience and control, imagination and experimentation, all the while drawing on your experience from previous shots to recreate your vision. To me, it's fascinating.

So two entirely different kinds of images, but both born of the same desire to express the emotions and feelings one gets when exploring these old, forgotten places.

So what do I do when I'm not taking pictures of old abandoned places? You can usually find me entertaining around the DFW area as a singer & acoustic guitarist.

Photography website:

Music website:

Cancelled Luz de Estrella Wine Exploration Dinner January 21, 2010

We are sorry to have to cancel this dinner. Linda has been ill and it seems that everyone is dieting as their New Year's Resolution. We will try this again later in the spring.

Eat and drink at The Turtle Restaurant with award winning winemaker, Linda Armstrong. She has created an exciting and tasteful collection of wines, including Cabernet Sauvignon, and Chenin Blanc, together with masterful blends such as their oak-casked Merlot/Cabernet and their bold Big Bend Rojo, Big Bend Blush, and Big Bend Rose. So please come and enjoy the best Wine experience West Texas has to offer.

The beauty of West Texas," is what Linda Armstrong said drew them there. "I just fell in love with the area." She and her husband, Houston attorney John Armstrong, share a passion for wine. Linda started learning about grapes from her great-grandaddy. "My great-granddaddy in Brownwood used to have grapevines" Linda Armstrong said. He showed her how to prune grapes and make homemade wine. Linda and Her husband studied the vintner's art at Grayson County College in Dennison then bought their property near Marfa. Linda and John held their grand opening on July 8, 2006. The winery is located at 100 Starlight Way in Marfa. Phone number is (432) 729-3434. More details will be posted as I have time -


Sea Scallops En Croute -
bacon leek duxelle, mache, maytag buerre blanc, wrapped in puff pastry

Bacon Wrapped Quail -
dijon-maple glazed on granny smith apple and celeriac slaw, raspberry vinaigrette

Steak Diane -
tournados of filet, garlic, shallots, demi-glaze, dijon mustard, new potato graninee, grench beans

Wine Exploration Dinner at The Turtle Restaurant
514 Center Avenue
Brownwood, Texas 76801

January 21, 2010 7:00 pm reservations required

Celebrate New Years Eve 2010 At The Turtle Restaurant

Oh Boy, our menu this year is going to be old school! See The History of Beef Wellington posted below.

Dinner will be served from 6:00 pm - 9:00 pm Reservations required. Call 325-646-8200 or reserve online enter the date December 31, 2009 and the number in your party. You will receive a confirmation. In the spirit of The Bakery and Chef Louis Szathmary, the evening is Three Courses Prix Fixe at $45.00 per person not including, drinks, dessert, alcohol and tip.

Bloody Mary Crab Cocktail
wild caught crab, tortilla strips, spicy tomato broth,
Tito's Vodka, pico de gallo

Winter Salad
rocket, toasted almonds, maytag bleu cheese, cranberries,
aged balsamic vinaigrette

Filet of Beef Wellington
wild mushroom duxelle, pate foie gras, puff pastry, perigourdine Sauce

Now a word about our sparking wine. We brought in a variety of sparkling wine, Cava from Spain, Champagne from France, and Prosecco from Italy for the New Year because, what kind of a New Year's celebration would it be without bubbles? Few people have heard of Cava. We think that is a shame as Spain produces many fine "champagnes" equal to the French and at a better price. So we have Champagne for the die hards, Cava for the adventurous, and Prosecco for the romantics at a wide range of price points so you can comfortably afford to try something new.

Rumor has it that there might be a live jazz duo as well.

The Turtle Enoteca will be opened from 5:00 until people leave or the law says close.

The Turtle Restaurant, 514 Center Ave, Brownwood, Texas 76801

The History of Beef Wellington

You have probably heard of Beef Wellington. There are many recipes which claim to be the "original recipe", Some including truffle paste, others using brioche or pastry dough instead of puff pastry. This famous dish had a resurgence in the 1960's because former President Nixon was quite fond of it. The White House served Beef Wellington based on a recipe from the early 19th Century at every state diner during his tenure.
At the end of the 18th century it was very popular to cook meat inside pastry shells, sometimes with a sauce much like pot pies, and often just wrapping the cut with vegetables in a basic pastry made with flour and water. This pastry would protect the meat from the extreme and hard to regulate heat from the period's kitchen appliances. All of which combined to produce a juicy and fragrant cut.
The origins of the basic recipe for Beef Wellington can be traced back to the kitchen of Arthur Wellesley, First Duke of Wellington. Wellesley is famous for having won the battle of Waterloo in 1815 against Napoleon. That first version of the dish was filled with truffle paste instead of duxelle mushrooms and the wrapping was normal pastry dough.
Several other sources mention that the dish might have gotten its name from the resemblance to a highly polished riding boot -- also called a wellington boot -- when taken out of the oven. Another theory is that Beef Wellington is of Irish origin. In "Irish Traditional Food," Theodora FitzGibbon uses Irish spelling for the recipe by calling the dish Steig Wellington. While this theory has never been confirmed, it still appears in various cookbooks as part of the history of Beef Wellington.
The first time we tasted Beef Wellington was right after we were married in the mid 1970s. Food fans who were in Chicago in the 1970s probably remember The Bakery, Louis Szathmary's restaurant, one of the very best restaurants in the city, whose specialty was Beef Wellington. The popularity of the Bakery was partly due to its moderate prices and casual attire. Chef Louis was friendly and accessible. He would check on every patron, warm and welcoming, part Santa Claus and part, well ... Chef Louis. The Bakery is where we learned to become comfortable with Fine Food. Julia Child and Chef Louis were both responsible for my learning to make puff pastry, mushroom duxelle, and Beef Wellington.


"I see no reason why the artists in the kitchen who are creating our daily bread should not be treated academically the way other artists are. To be a good chef, a good culinarian is to be an artist, and a scientist. Our skills are the perfect combination of creative, visual and performing arts at once."

Wine Enthusiast Magazine Names The Turtle Restaurant One Of The Nation's Most Wine-friendly Restaurants for 2009!

The Turtle Restaurant is one of a select number of restaurants in North America to be honored with the Award of Distinction. It represents our dedication to delivering one of the nation's most wine-friendly experience to our patrons.

Wine Enthusiast's Annual Restaurant Awards magazine feature will appear in the upcoming February 2010 issue, which will be available the week of January 11th. The article will include a listing with The Turtle Restaurant having our contact information. The Turtle will also be listed for an entire year as one of the “Award Winning Restaurants” in Wine Enthusiast's fully searchable database

We'll tell you more as soon as we know more, but this is very exciting and kind of puts us on the U.S. wine map. People still make light of Texas wine but we are telling you now that it won't be long before central Texas is the new Napa Valley. Our wine bar showcases some of the best of Texas wineries. We also serve some of the lesser known varietals from the rest of the world in addition to cab, merlot and chardonnay.